Pâté of Boileau deer in pastry shell, pumpkin and maple chutney

Ingredients

Yield:

4 persons

• Ingredients - Salted shortbread crust:

  • 500g All-purpose flour
  • 115ml whole milk
  • 250g cold unsalted butter, cut into small chunks
  • 15g fine salt
  • 1 egg

• Ingredients – Meat:

  • 1 kg fillet of of Boileau deer
  • 18g of salt
  • 2g pepper
  • 2g sugar
  • 1g Allspice

• Ingredients – stuffing

  • 1kg Raw pork belly (chopped)
  • 18g salt
  • 2g pepper
  • 2g sugar
  • 1g Allspice
  • 30g chopped shallots
  • 10g freshly chopped parsley
  • 30g diced carrots
  • 20ml red wine
  • 30ml Canadian Whisky

• Ingredients – Finishing

  • 50g egg wash (egg yolk, milk, salt, sugar)
  • 1L of purified and jellied game consommé (or Port

Preparation

Difficulty:

Medium

Time:

12 Hoursmarinade

Prep Time:

30 Minutes

1. 1. Make the shortbread dough: mix together flour, salt, butter. With an electric mixer, mix flour and salt to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Add eggs and milk.
   2. Shape the dough and let sit for 2 hours in the fridge.
   3. Cut the fillet of deer into small cubes and season.
   4. Marinate for 12 hours. Drain and dry the cubes.
   5. In a large Dutch oven, brown the meat on all sides in the oil.
   6. Add the chopped pork belly with the deer cubes
   7. Season, add wine & whisky, parsley, shallots, diced carrots
   8. Butter your pan. Roll out the dough and line your baking pan with it. (Bottom and sides)
   9. Spoon meat preparation into the deep dish baking pan.
   10. Add top crust and seal edges.
   11. Make several slits in top crust and brush with egg wash.
   12. Cook at 300°F for 15 minutes, then 350°F for 30 minutes
   13. Once cooked, remove from oven and slowly fill the pâté with the jellied consommé and let cool completely in refrigerator.